Materials:
-500g lotus root
-4-5 peppers.
-Appropriate amount of onion and ginger
-Salt, chicken essence, light soy sauce, cooking wine, white pepper and starch.
-Proper amount of peanut oil
Steps:
1. Wash and peel the lotus root, cut it into thin slices, add a little salt to the lotus root slices in clear water, gently rub them, wash away the dirt and astringency on the surface of the lotus root petals, then rinse them with clear water and drain the water.
2. The pepper is pedicled, washed, seeded and cut into filaments. Cut onion and ginger into powder for later use.
3. Pour peanut oil into the hot pot, fry the lotus root slices until golden brown after the oil is hot, and remove and drain the oil for later use.
4. Add chopped green onion, Jiang Mo and shredded chili in the same pot, stir-fry until fragrant, add fried lotus root slices, add 1/2 tablespoons cooking wine, 2 tablespoons soy sauce, a little salt, appropriate amount of chicken essence and white pepper powder, pour in appropriate amount of water, stir-fry over medium heat until the juice is thick, and evenly spread the seasoning on the lotus root slices.
5. Finally, add a little starch water to thicken, stir fry evenly, turn off the fire and serve, sprinkle with chopped green onion.
Tip: In the process of cooking, you need to constantly stir and stir to make the seasoning more uniform. If it is too spicy, you can reduce the number of peppers according to your personal taste.